Meatballs in a spiced tomato sauce

with tandoori masala, ginger and basil

These meatballs from Alubia Mallorca are made with a mix of legumes and cereals, and will be accompanied by a fresh tomato-based sauce and basmati rice.

Nice and quick!
Gluten-free

Preparation time:

35 min.

Difficulty level:

Easy

Allergens:

milk

Utensils:

(Hand) blender

Ingredients

Plum tomato

Onion

Ginger

Garlic

Fresh basil

Spice mix

Basmati rice

Greek yoghurt

Legume meatballs

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

2628
628
30
6
64
8
8
28
0
352

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Preheat the oven to 180 degrees.

For the rice: place the rice and 150ml of water in a small pot. Cover the pot, bring it to a boil and once it boils, turn off the heat and keep the pot covered until the rice is ready to be used.

Wash the vegetables. Peel and finely chop the onion, garlic and ginger. Grate the tomato.

Heat 2 tablespoons of oil in a pan and add the spice mix. Let it cook for a few seconds, while avoiding it from burning. Add the vegetables except for the tomato and sauté them for 4 minutes. Add the tomato and cook everything until it has reduced in volume and it becomes a consistent sauce. Remove the sauce from the heat and place it in a mixing jar. Add 250ml of water and the yoghurt. Blend it with a hand blender to a smooth sauce. Season to taste and place it back on a gentle heat. Chop the basil leaves and add them to the sauce.

Bake the meatballs in the oven for 7-10 minutes on a greased baking tray. Turn the meatballs around, so they cook evenly. Turn off the oven and set aside.

Place half of the rice in a small bowl and press it. Turn it around in the centre of a soup plate and spread the meatballs around it. Finish with the sauce.